This is a creamy vegan pasta dish that uses bean pasta for extra protein and it’s grain- and gluten-free. Broccoli makes a great side dish.If you’d like to make this for a non-vegan, use heavy cream and parmesan cheese in place of the coconut milk and nutritional yeast, and add chicken if desired. (This is the version shown in the picture)Serves 21 ½ c bean pasta – I used red lentil rotiniOlive oil for pan½ onion, diced1 garlic clove, minced8 oz cremini mushrooms, slicedThyme, rosemary, sage, oregano, basil, parsleySplash of red wine (or broth)Salt and pepper1 tbsp tomato pasteSplash of red wine vinegarCouple of handfuls of spinach1 carrot, shredded1 can coconut milk¼ c walnutsPinch nutmegCayenne pepperNutritional yeast and hemp seeds for servingCook pasta as directed, drain and set aside.Heat oil in skillet and saute onion, garlic and mushrooms over medium heat.Add herbs to taste and a splash of red wine.Add salt and pepper to taste, tomato paste and a splash of red wine vinegar.Cook for a minute and add spinach and carrot.When spinach is wilted, add coconut milk and walnuts and season with a pinch of nutmeg and cayenne to taste.Serve topped with nutritional yeast and hemp seeds.​